Sustainable development

About: Sustainable development is a research topic. Over the lifetime, 101469 publications have been published within this topic receiving 1596460 citations. The topic is also known as: SD.

Transforming our world : The 2030 Agenda for Sustainable Development

Abstract: Information document of the Scoping meeting on collaboration between Regional Seas Programmes and Regional Fisheries Bodies in the Southwest Indian Ocean

Climate Change 2001: Impacts, Adaptation, and Vulnerability

Abstract: Summary for policymakers Technical summary Part I. Setting the Stage for Impact, Adaptation, and Vulnerability Assessment: 1. Overview 2. Methods and tools 3. Development and application of scenarios in Climate Change Impact, Adaptation, and Vulnerability Assessment Part II. Sectors and Systems: Impacts, Adaptation, and Vulnerability: 4. Hydrology and water resources 5. Natural and managed ecosystems 6. Coastal zones and marine ecosystems 7. Energy, industry, and settlements 8. Financial services 9. Human health Part III. Regional Analyses: Impacts, Adaptation, and Vulnerability: 10. Africa 11. Asia 12. Australasia 13. Europe 14. Latin America 15. North America 16. Polar regions (Arctic and Antarctic) 17. Small island states Part IV. Global Issues and Synthesis: 18. Adaptation to climate change in the context of sustainable development and equity 19. Synthesis and integration of impacts, adaptation, and vulnerability Index.

A Natural-Resource-Based View of the Firm

Abstract: Historically, management theory has ignored the constraints imposed by the biophysical (natural) environment. Building upon resource-based theory, this article attempts to fill this void by proposing a natural-resource-based view of the firm—a theory of competitive advantage based upon the firm's relationship to the natural environment. It is composed of three interconnected strategies: pollution prevention, product stewardship, and sustainable development. Propositions are advanced for each of these strategies regarding key resource requirements and their contributions to sustained competitive advantage.

Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

Abstract: 1. Unhealthy and unsustainably produced food poses a global risk to people and the planet. More than 820 million people have insufficient food and many more consume an unhealthy diet that contributes to premature death and morbidity. Moreover, global food production is the largest pressure caused by humans on Earth, threatening local ecosystems and the stability of the Earth system. 2. Current dietary trends, combined with projected population growth to about 10 billion by 2050, will exacerbate risks to people and planet. The global burden of non-communicable diseases is predicted to worsen and the effects of food production on greenhouse-gas emissions, nitrogen and phosphorus pollution, biodiversity loss, and water and land use will reduce the stability of the Earth system. 3. Transformation to healthy diets from sustainable food systems is necessary to achieve the UN Sustainable Development Goals and the Paris Agreement, and scientific targets for healthy diets and sustainable food production are needed to guide a Great Food Transformation. 4. Healthy diets have an appropriate caloric intake and consist of a diversity of plant-based foods, low amounts of animal source foods, unsaturated rather than saturated fats, and small amounts of refined grains, highly processed foods, and added sugars. 5. Transformation to healthy diets by 2050 will require substantial dietary shifts, including a greater than 50% reduction in global consumption of unhealthy foods, such as red meat and sugar, and a greater than 100% increase in consumption of healthy foods, such as nuts, fruits, vegetables, and legumes. However, the changes needed differ greatly by region. 6. Dietary changes from current diets to healthy diets are likely to substantially benefit human health, averting about 10·8–11·6 million deaths per year, a reduction of 19·0–23·6%. 7. With food production causing major global environmental risks, sustainable food production needs to operate within the safe operating space for food systems at all scales on Earth. Therefore, sustainable food production for about 10 billion people should use no additional land, safeguard existing biodiversity, reduce consumptive water use and manage water responsibly, substantially reduce nitrogen and phosphorus pollution, produce zero carbon dioxide emissions, and cause no further increase in methane and nitrous oxide emissions. 8. Transformation to sustainable food production by 2050 will require at least a 75% reduction of yield gaps, global redistribution of nitrogen and phosphorus fertiliser use, recycling of phosphorus, radical improvements in efficiency of fertiliser and water use, rapid implementation of agricultural mitigation options to reduce greenhouse-gas emissions, adoption of land management practices that shift agriculture from a carbon source to sink, and a fundamental shift in production priorities. 9. The scientific targets for healthy diets from sustainable food systems are intertwined with all UN Sustainable Development Goals. For example, achieving these targets will depend on providing high-quality primary health care that integrates family planning and education on healthy diets. These targets and the Sustainable Development Goals on freshwater, climate, land, oceans, and biodiversity will be achieved through strong commitment to global partnerships and actions. 10. Achieving healthy diets from sustainable food systems for everyone will require substantial shifts towards healthy dietary patterns, large reductions in food losses and waste, and major improvements in food production practices. This universal goal for all humans is within reach but will require adoption of scientific targets by all sectors to stimulate a range of actions from individuals and organisations working in all sectors and at all scales.